SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
ALMOND-GARLIC SHRIMP
Please company and yourself. This Asian-inspired meal-in-a-dish is ready in less than an hour - wow!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Mix all ingredients except pea pods and almonds in Le Creuset® 2-quart bell pepper-shape casserole. Cover tightly.
- Bake 20 to 25 minutes, stirring once, until rice is tender and shrimp is pink. Stir in pea pods and almonds. Cover and let stand about 5 minutes or until hot.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 160 mg, Fiber 5 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg
GARLIC BUTTER SHRIMP
Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
RICK'S SHRIMP IN GREEN ALMOND SAUCE
Chef Rick Bayless shares his recipe for this elegant Mexican dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish.
- In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth.
- Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the puree. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt.
- Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary.
- Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately.
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
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